For the next 5 recipes, I will be building up to a 2-course Mexican Dinner (without dessert yet) that you can make. Each recipe can be done on their own or you can make a whole meal. I haven’t been able to make a whole meal. I tried typing out the days I’m going to be posting them, but even I got confused, so here’s this.

• 2/4/2020 – Fundido Sauce
• 2/6/2020 – Big Batch Taco Seasoning
• 2/11/2020 – Cheesy Enchilada
• 2/13/2020 – Enchisagna
• 2/18/2020 – Cheesy Cream Corn

Story Time with The Chronically ill Chef

When I lived in Saint Cloud, Minnesota, there was a restaurant that we went to almost every time until they eventually closed called “Mexican Village Too” by the Crossroads Mall. It was a spinoff of “Mexican Village,” which is still open downtown.

Every time we went there, my parents and I would get the same thing. Enchiladas in Fundido Sauce. The Fundido Sauce (You don’t have to capitalize Fundido Sauce, but I do because it is that amazing) was this rich sour cream and cheese sauce that made us drool every time we were driving to Mexican Village Too.

After I moved away from Saint Cloud, I couldn’t get my Fundido fix because either Ames didn’t have any Mexican restaurants or I didn’t hear about them. Even when I moved in with my parents, the Mexican restaurants we went to didn’t have a Fundido Sauce.

I finally decided to make the Fundido Sauce myself because I couldn’t find it anywhere besides Mexican Village in Saint Cloud. Here is the labor of my work. I think I’m going to expand on it eventually to add more complexity to the flavors: maybe a tiny bit of cayenne or chili pepper to give it a hint of a kick. I was thinking lemon juice, but the sour cream makes it the sour-ish flavor already, so I don’t think it needs more. But this recipe is the original.

Things to Note

1. A note on the garlic, 1 tablespoon might seem like a lot, but it works really well with the sour cream, which has the dominant flavor in this recipe.
2. For garlic, I don’t bash up garlic, I use this stuff because I don’t have the energy to mince the garlic for every recipe I make. (I don’t make money off of sharing that link, I just wanted to share it because it might help someone else out)
3. Note that I have a replacement section under the half-and-half. You only want to go with one of those. The heavy whipping cream makes for a bit of a thicker sauce, so do that if you want.

Recipe

Ingredients

• 2 packages (8 ounce each, 16 ounces total) cream cheese
• 2/3 cup sour cream
• 1/2 cup half-and-half
  • Replacement: 1/4 cup heavy whipping cream
  • 1/4 cup water
• 1 tablespoon garlic, diced
• 2 cups of shredded jack and cheddar cheese

Directions

1. Put all of the ingredients into a food processor.
2. Chop the ingredients up until they form a paste.
3. Add more liquid of you want the Fundido Sauce thinner.
4. Taste and see if there is enough garlic, add more if you want.
5. Pour over enchiladas or whatever you are putting this on. You can also use this as a dip, though I recommend heating it up first because warm dip is delicious.